Halloween Pumpkin Pie Recipe

14 Oct 2015


Makes 1 pie



1 teaspoon coconut oil

3 large egg whites

2¾ cups (165 g / 6 oz) shredded coconut



1½ cups (340 g / 12 oz) pumpkin, steamed and mashed

3 large egg yolks

1½ tablespoons coconut oil

3 tablespoons coconut flour

Carob powder for dusting



Preheat oven to 180C (355F).


Grease a pie dish with coconut oil.


Combine egg whites with shredded coconut.


Press the pastry mix into the pie dish ensuring all areas are well covered.


Place in oven and allow to cook for 15 minutes. Once cooked, turn off oven and leave inside (with oven door closed) for an additional 7 minutes. Remove from oven to cool.



In a bowl, combine pumpkin, egg yolks, coconut oil and coconut flour.


Spoon mixture on top of cooled pie crust. Smooth over and dust with carob powder.

Store in refrigerator for up to 3 days.

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